Description
This Slow-Roasted Lamb Shoulder recipe features tender, flavorful lamb cooked low and slow with garlic, fresh rosemary, thyme, and aromatic vegetables. The lamb becomes incredibly juicy and melts in your mouth, perfect for a comforting Mediterranean-inspired main course.
Ingredients
Scale
Lamb and Seasoning
- 4 to 5 pounds bone-in lamb shoulder
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
Vegetables and Liquids
- 1 large onion, quartered
- 2 carrots, cut into large chunks
- 2 celery stalks, cut into large chunks
- 1 cup dry white wine or chicken broth
Instructions
- Preheat Oven: Preheat your oven to 300°F (150°C) to prepare for slow roasting the lamb shoulder.
- Make Herb Paste: In a small bowl, combine minced garlic, chopped rosemary, thyme, salt, pepper, and olive oil to create a fragrant herb paste that will season the lamb deeply.
- Season the Lamb: Rub the herb paste all over the lamb shoulder, making sure to get under the skin wherever possible for maximum flavor infusion.
- Prepare Roasting Pan: Arrange the quartered onion, large carrot chunks, and celery stalks in a large roasting pan to form a bed for the lamb.
- Set the Lamb and Add Liquid: Place the lamb shoulder on top of the vegetables in the pan. Pour the white wine or chicken broth around the lamb to keep the meat moist during roasting.
- Cover and Roast: Cover the roasting pan tightly with aluminum foil and place it in the oven. Roast for 4 to 5 hours, allowing the lamb to become tender and easily shreddable.
- Brown the Surface: Remove the foil during the last 30 minutes of cooking to let the lamb develop a beautiful browned crust.
- Rest and Serve: Remove the lamb from the oven and let it rest for 15 minutes before carving. Serve with the roasted vegetables and spoon over pan juices for a delicious meal.
Notes
- For enhanced flavor, marinate the lamb in the garlic-herb mixture overnight before roasting.
- Leftover lamb works wonderfully in sandwiches or stews.
- Pair the dish with roasted potatoes or a light green salad for a complete meal.
